Welcome to Prep School, our new video series where Chef Megan Mitchell will be showing us how to get extra mileage out of basic ingredients by using them in multiple ways. She’s been working behind the scenes in our test kitchen for the past two years, and can’t wait to get in front of the camera to inspire your next recipe!
Today, she’s sharing the scoop on collagen, and if you aren’t sure how to incorporate it into your diet, then you’ve come to the right place. So what does collagen do? “Collagen helps with your gut, with your joints, nails, hair, and skin—all the good things,” Mitchell says. To reap the benefits of this essential protein, Mitchell loves to add it to delicious recipes, like smoothies or chia seed pudding. Watch as she puts collagen to work in a matcha latte you can sip all summer long, and a chocolate dessert you can feel good about craving
It takes exactly five minutes to make the best collagen drink ever. We’re all about a blender beverage, and this one mixes up ceremonial matcha tea with almond milk and collagen powder.
Here’s an easy way to get some collagen with your dessert course. These fudge bars are extra creamy thanks to almond butter, coconut milk, and cacao, while salted almonds add a welcome crunch.
Yield: Makes 16 bars
Active time: 5 minutes
Total time: 1 hour
¾ cup Thrive Market Non-GMO Creamy Almond Butter
½ cup Nutiva Organic Virgin Coconut Oil, melted and warm
½ cup Thrive Market Organic Cacao Powder
¼ cup chopped Thrive Market Organic Dry Roasted Salted Almonds, plus 2 tablespoons for topping
3 tablespoons Thrive Market Grass-Fed Collagen Peptides
3 tablespoons Thrive Market Organic Maple Syrup
1 teaspoon vanilla extract
Pinch of sea salt
Flaky salt, for sprinkling
Line an 8 x 8-inch baking dish with parchment paper, overlapping both sides. Add all ingredients except flaky salt and reserved almonds (for topping) to a medium bowl and whisk until a smooth batter forms. Pour mixture into prepared baking dish and smooth into an even layer using an icing spatula or knife. Sprinkle with reserved almonds and flaky salt. Refrigerate until hardened, about 1 hour. Once firm, use the parchment paper to lift fudge and place it on a cutting board. Cut into 1 ½-inch bars and serve. Refrigerate any leftovers for up to 5 days.